The nature of the business incurs lots of waste which we are committed to reducing at The Hill Food Company and finding exciting ways to do so. We make daily staff lunches for our team using leftover food from events and all other food waste gets recycled into compost.

A recent staff lunch

Where possible we try to preserve all excess fruit and veg by turning them into pickles and drinking vinegars which can be used in cocktails and soft drinks, to top canapés and to go well with our cheese boards.

We recently preserved 3kg of wild garlic buds. We picked and filled large bin bags before blitzing into a flavoured butter for spring greens and meats, freezing in oil to add to salsa verde and fermenting in jars.

Georgia Doherty